Working with 1 wonton wrapper at a time, spoon about 1 1/2 teaspoons turkey mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large cooling rack, while you prepare the others.Heat 2 tablespoons oil in a large nonstick skillet over medium-lowheat. Add half of pot stickers; cook 2 minutes or until bottoms are golden brown. Carefully add 1/2 cup water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat procedure with remaining 2 tablespoons oil, pot stickers, and 1/2 cup water.I substituted regular mushrooms and cabbage for the shitake mushrooms and bok choy, and a lesser amount of apple juice for the dry sherry. I did not use the fresh ginger and lemon rind, but added finely chopped carrots instead, and swapped out the dark sesame oil for regular vegetable oil. I used a 1/2 Tbsp measure for each pot sticker, this made me 30 potstickers instead of the 24 that the recipe says it will. The first round of pot stickers was a little "black" on the bottom. So, the next round, I skipped the oil; opting for cooking spray instead. If you do this, make sure that you let the bottoms get really crispy before adding the water. I, also, opted for a different dipping sauce, the recipe is below.Sweet Asian Dipping Sauce1/2 C red jalapeno jelly1/4 C rice vinegar2 Tbsp soy sauceHeat jalapeno jelly in the microwave for 30-40 seconds. Whisk in rice vinegar and soy sauce.

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Everyday is a cooking adventure for us as we try to eat healthy, work together, and build memories. Instead of one little person helping me, I now have two. I cook with one on a chair and one on my hip.